Time 55m Yield 6 half pints Number Of Ingredients 3 Steps:
Puree peaches in a food processor or blender until smooth. In a large stainless steel or enamel saucepan combine peach puree and sugar. Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often. Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached. This will not thicken up past where you take it to. Ladle into half pint jars leaving 1/4 inch head space. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
Time 35m Yield 4 servings Number Of Ingredients 6 Steps:
In small saucepan, combine sugar with 1 cup water. Place over low heat until sugar has dissolved. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes. Mix amaretto and lemon juice together. Reduce heat under saucepan to low. Standing back from pan, slowly pour in mixture; it will spit, then simmer. Stir to dissolve any sugar strands that have formed. Place peach halves in pan, in batches if necessary. Poach until just tender, 2 to 3 minutes, then transfer to plate. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup. Place 4 peach halves on each of four plates. Drizzle with caramel. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.
Time 10m Yield 16 servings. Number Of Ingredients 5 Steps:
Place cream cheese on a serving plate. In a small bowl, combine the preserves, pecans and Amaretto; spoon over cream cheese. Serve with gingersnap cookies.
Time 40m Yield 12 servings. Number Of Ingredients 5 Steps:
Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter. , Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Time 30m Yield 90 Number Of Ingredients 5 Steps:
Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat. Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly. Remove from heat and stir in amaretto liqueur. Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Time 1h45m Yield 8 Number Of Ingredients 12 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside. Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Bread Pudding:. Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour. Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside. Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds. Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce. Amaretto Sauce:. Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves. Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.
Yield Serves 6 Number Of Ingredients 6 Steps:
Combine ice cream, 3 tablespoons amaretto and 1 tablespoon brandy in large bowl. Stir to blend well. Cover and freeze until firm. (Can be prepared 2 days ahead. Keep ice cream mixture frozen.) Combine peaches, sugar, remaining 2 tablespoons amaretto and remaining 1 tablespoon brandy in another large bowl. Toss to coat. Let peach mixture stand until sugar dissolves, tossing occasionally, about 15 minutes. Divide sliced peaches among 6 dessert bowls or wineglasses. Spoon vanilla ice cream mixture atop peaches. Sprinkle desserts with crushed amaretti cookies. Serve immediately.
